Special Feature: Products Sally Recommends

Avocado, Grapefruit and Dungeness Crab Salad

by Sally Bernstein

Serves 2


2 teaspoons finely chopped shallot
1 tablespoon fresh lemon juice
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 pink or ruby-red grapefruit
1 firm-ripe avocado
½ lb. crabmeat
1 oz baby arugula (2 cups)

Stir together shallot, lemon juice, and salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.

Peel grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.

Halve avocado lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.
Clean and separate crabmeat.

Put arugula on 2 salad plates. Divide avocado and all of crabmeat between the 2 salad plates and arrange grapefruit around them. Drizzle with dressing.

Serve immediately.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In

Global Resources

Handmade Chocolates, Lillie Belle Farms

Food411 Food Directory